If it is still thin, you can thicken it up by adding chocolate shavings. All you need is a medium sized saucepan and a whisk. Im assuming youre using the baking as listed in the recipe and not chocolate chips. Frosting should be thick enough to cover the entire surface. In a large bowl, cream your butter and sugar together until light, about 4 minutes. Let cool slightly, then finely chop. Thank you for posting this recipe. Hi Dianna, Sift the cake flour into a bowl. This German Chocolate Cake Cheese Ball is way easier than cake but just as delicious! Add 1 TB. Allow the mixture to come to a simmer and continue simmering for about 10 minutes, stirring often. I didnt have time to go get more ingredients and rebake, and Im feeling really disappointed with how the cake turned out. Even though my two 8 cake pans couldnt handle all the batter and they ran over in my oven, there was enough cake left to get a good taste. Using the whisk attachment, mix the egg whites on high speed for a couple of minutes until they form stiff peaks. Most recipes or stores have the kind that add chocolate frosting to it, which is not how I first remember tasting it. I just made it. The espresso powder is optional if you dont keep any. You dont say how long you bake the layers with 3 layers guessing they will be thinner than usual. No artificial flavor! I like to cover the sides too and I often double the icing. Though this recipe may seem a little intimidating compared to your average vanilla or cream cheese frostings, trust us when we say that it is foolproof. Trust me! Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Brown sugar, granulated sugar, butter, egg yolks, and evaporated milk combine in a saucepan over low heat, stirring frequently, until sugar is dissolved and the mixture is warm. I made the frosting and put in the fridge overnight. Yea, its a bit labor intensive to do it for the first time and costs more for individual ingredients but you also get twice as much more than the premade stuff. Beat the egg whites until they are stiff, then just gently fold them back in. The frosting will continue to thicken as it cools. Next time I make this, I think I will try using unsweetened coconut, and measure/weigh the finished icing so Ill know exactly how much to put on each layer. Im not sure where youre seeing the 20 minutes. Sorry, I just cant do it. Sooo, a 9 13 is too small ? Youll also need hot liquid to properly dissolve and bloom the cocoa power. The name of the chocolate isGermanssweet chocolate after Mr. German. Other issues include over baking, using the incorrect flour type, or using an uncalibrated oven. FROST THE CAKE. Then add it as directed in the recipe. . Turns out perfect. Coconut, pecans, and chocolatethis classic German chocolate cake satisfies any sweet tooth. If it can be done in 2 layers, what size pans should I use to accommodate all the batter, and how long should I bake it? Once the German Chocolate Frosting has cooled, you can use it to finish off chocolate cupcakes, in between stacked chocolate cake layers, or as a top dressing for a chocolate sheet cake. Love Texas-born chocolate cakes? Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. This cake is a favorite among chocolate lovers. Just made this and it is wonderful! Spray two 9-inch cake pans with nonstick cooking spray, line the bottom of each pan with parchment paper, and set aside. Remove the mixture from the heat and add the coconut and pecans. I followed the recipe to the latter! Its actually best if you do not refrigerate because the frosting can get too cold making it difficult to spread. Sticks is a measurement you only find in the US, and I ended up second guessing myself and triple checking when trying to do 1.5 times the frosting with European butter that comes in a 8oz block. If youre short on time, a ready-to-spread frosting, like the one we use in this recipe for German Chocolate Doughnuts, can be used. Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. A rich and tender chocolate cake covered in a coconut pecan caramel frosting is the perfect sweet treat. The wax melts, even if you dont see it. Dont over mix the dry ingredients. The mixture may appear a bit curdled. 2011-2023 Sally's Baking Addiction, All Rights This though is the same recipe my grandmother used and Ive always had chocolate seize up in water. It can be used to make a decadent dessert, such as brownies, fudge, cheesecake, or chocolate cookies, by combining it with other ingredients. 4 ounces German sweet chocolate, chopped 1/2 cup water 1 cup butter, softened 2 cups sugar 4 large eggs, separated, room temperature 1 teaspoon vanilla extract 2-1/2 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk FROSTING: 1-1/2 cups sugar 1-1/2 cups evaporated milk 3/4 cup butter It actually originated in America! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. And, while it was named after American baker, Samuel Baker, who was responsible for the type of chocolate used in the original cake recipe, the cake itself was actually the creation of homemaker Mrs. George Clay. This frosting can be made in conjunction with the matching cake mix. For this recipe, you will need four egg yolks. Chop up your pecans while your oven preheats to 350 degrees. The homemade frosting is made on the stove-top and is truly the "icing" on the cake. Ive enjoyed this authentic Germans Chocolate Cake for years, and Im not changing a thing. If you have trouble getting the proper thickness with your frosting, you should make it several hours before the cake. The filling is pretty sweet, so I didnt want to overdo it with frosting. ** Nutrient information is not available for all ingredients. Heat the granulated sugar, brown sugar, evaporated milk, butter, and egg yolks in a medium saucepan over medium heat, stirring constantly, until thick and golden brown, about 5 minutes. There may not be enough moisture in your cake to allow it to sink in the center. I made extra frosting because, well, it is so darn good. It is much easier than other coconut pecan frosting recipes I have tried in the past. If youve tried my tuxedo cake, black forest cake, chocolate raspberry cake, or regular chocolate cake then you are familiar with the cake itself. Add the pecans and coconut and use it as you planned. Turn off the heat, add the vanilla, shredded coconut and chopped nuts, and voila the best German chocolate icing, ever. Be sure to check out the recipe index where you can browse recipes by meal type and category! Required fields are marked *, document.getElementById("comment").setAttribute( "id", "ae640ac25c78610b52b34586ca0d7e03" );document.getElementById("ba2ba0c308").setAttribute( "id", "comment" );Comment *. Although German Chocolate Cake, like most other desserts, does not require storage, I, like many others, prefer to keep it in the refrigerator. COMBINE BUTTER, MILK, AND SUGAR The first thing you'll do to kick off your German chocolate frosting is combine room temperature unsalted butter, evaporated milk, and sugar in a large saucepan over medium heat. Instructions. But what is it that holds those two quintessential ingredients together? Your baking soda could have been expired and no longer active or if you didnt whip your egg whites until they formed stiff peaks and gently fold them in. Heat evaporated milk, sugar, egg yolks and margarine in a medium-sized saucepan until boiling. German Chocolate Frosting is all things buttery and sweet, with the perfect amount of pecans and coconut to round out the flavor and texture! You might be surprised to learn it's a little more custard than it is frosting, and although custard can be a great big scary word in the world of baking, it's really not a difficult thing to make. You also might be surprised to learn that German Chocolate Cake is not from Germany. Substitute butter for margarine, if desired. Bake the pecans for 8-10 minutes, or until they are lightly brown and fragrant. Theres no shame in that. Thanks for pointing that out, well update the recipe with that note. Its still unapologetically decadent and indulgent, but it starts with my favorite super-moist darker chocolate cake. Remove from heat, and stir in vanilla, chopped nuts and coconut. One of the most important things to remember is to follow the recipe exactly so that the cake is moist and delicious. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! If ever you've made your way around a German Chocolate Frosting, you know without a doubt it's got coconut and it's got pecans. This recipe is no longer on the chocolate box. STEP 2: Spread chocolate buttercream frosting around the sides of the cake. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Preheat oven to 350 degrees. It really is a great recipe! I made it a long time ago and it was delicious only this time Im doubling it.I hope it turns out like yours. The German Chocolate Cake gets a little extra delicious with layers of caramel icing sandwiched between three layers of chocolate cake. In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Refrigerate for at least 30 minutes before adding to the cake. If your frosting doesnt fully thicken, you may not have cooked it long enough to evaporate out the excess liquid and get it to thicken on its own. This cake makes 3 layers and is too much for a 9 x 13 cake pan. Your email address will not be published. In traditional German chocolate cake, frosting is typically placed between layers and the top is decorated with coconut-pecan frosting. Egg whites whip up with more volume when they are at room temperature. For cake: Preheat your oven to 325-degrees F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice. Put in the fridge to make it last longer, but it's also fine at room temperature. How long does German chocolate filling last in the refrigerator? German Chocolate Cake (and these perfect little German Chocolate Cupcakes) areall about the frosting. Then add in your chopped pecans and sweetened shredded coconut and stir to combine. Spread over a cooled German Chocolate Cake. The frosting recipe is meant to frost the top and in between the layers of the cake. Back in the 1950s, this wonderful cake became very popular, and I requested it for several of my childhood birthdays. Invert each cake layer onto a wire cooling rack. Yes, that frosting!! This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases. I hope this was helpful. You can also substitute lemon, almond, orange, peppermint, or any extract with the frosting or cake. It takes a few minutes to prepare the cake filling for this cake, but trust me when I say it is totally worth the effort. How do you melt the chocolate in hot water without it seizingup? Because technically this is a custard. Remove from heat and stir in coconut and pecans. Place the egg whites in a large bowl of a stand mixer and use the whisk attachment to whisk them to stiff peaks. When the mixture has begun to boil and thicken, vigorously whisk it over medium heat. Karen. Bake for 30 minutes and let cool. Have room temperature yolks ready in a small bowl. I want to make this with two tiers! . Sift the cake flour first, then measure it by using the spoon and level method, (spoon the flour into the measuring cup and level it off with the edge of a knife). A toothpick came out clean at 20, but theyre definitely not right. Can all purpose flour be used in this recipe or must it be cake flour. Its possible more icing may have been too much. Add flour mixture, cup of buttermilk, and vanilla. This original Germans Chocolate Cake cake doesnt call for frosting the sides. Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Granny even noted the amount of time it normally takes (12 minutes) to get thick on the stove-top. These syrups are infused with flavor and are intended for use as coffee drinks. I made this for my husbands birthday and it turned out great. Have you tried this recipe? If you double the recipe, it takes 3 to 4 minutes longer. Pour batter evenly into pans, and bake for 30-35 minutes. Thanks. If the frosting contains dairy products, eggs, or other perishable items, it should be refrigerated. As far as the icing, I included the original amount, only because I wanted to stick to the original recipe. Stir occasionally, until the butter has completely melted. Heat again- Mix constantly until mixture thickens. The egg yolks are the thickener in German Chocolate Frosting, also adding a great deal of richness to the recipe. We make no representation or warranty of the accuracy of this information. Sweetened coconut is what you need. Remove from heat and cool slightly. This recipe is a keeper! Preheat oven to 350F (176C). Required fields are marked *. You will need to allow it to return to room temperature before frosting a cake or cupcakes with it. Its important to gently fold in the egg whites. Remeasure and place back into a sifter or wire mesh strainer. Uncovering The Sweet & Nutty Possibilities: Using Amaretto In Your Dream Wedding Cake, Is A Wedding Cake A Work Of Art? Once it melts, mix it a little until its blended and smooth. Food And Lifestyle Photography And Styling Workshop Lisbon, Photography and Styling Workshop Portugal 2017, Chocolate Mug Cake: The Perfect Dessert For Any Occasion. Finally someone else who knows the difference Ive been searching for REAL German Chocolate Cake for years to no avail, THANK YOU!! If it is too thick, you can add a little milk or water to thin it out. Copyright 2023 Mindee's Cooking Obsession LLC. YES! Hi Connie, You canhowever, dont overfill them. Top your favorite chocolate cake or maybe just eat it with a spoon. Hi Pamela, You are welcome! A couple of things could bemake sure to use cake flour and sift it, then measure it. Made this with the intention of putting it on a cake. An upgrade, if you will. Crack 3 eggs, yes, the entire egg, into a deep bowl. For the Cake: Preheat oven to 350F. You can use more heating time or vigorously whisk the frosting after adding evaporated milk to dissolve the sugar in it. The BEST German chocolate cake EVER!! Evaporated milk is typically sold in a can in the baking aisle. The best compliment on my baking ever came from this cake. Tempering eggs keeps them from scrambling in hot liquids. You're very welcome! Bake for 21-25 minutes. Why this took several hours because we read and reread your instructions over and over so that we wouldnt mess it up was also part of the fun! Make the frosting: Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Step 2. It's what differentiates this nutty coconut confection of a cake from your standard chocolate cake recipe. Will the cake dry out if the sides arent frosted? Your email address will not be published. Cocoa powder supplies all our chocolate flavor, whichis enhanced with a little espresso powder. This is the recipe that I have been wanting. Store the remaining frosting in your freezer and wait for the chance to use it. Everyone loved this cake. Cindy, I felt like a chemist doing all the steps. This cake can also be baked in a 9 x 13 pan. Classic recipe! The first thing you'll do to kick off your German chocolate frosting is combine room temperature unsalted butter, evaporated milk, and sugar in a large saucepan over medium heat. For the Rich German Chocolate Cake: Pre-heat the oven to 350F (180C) then butter and line 2 GoodCook 9 Inch Cake Pans. This Vegan German Chocolate Cake is an ultra-moist chocolate cake with a gooey caramel coconut and pecan layer topped with vegan chocolate buttercream. Directions Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Let sit for five minutes. Neither is safe at real high temperatures, but anything baked should be fine. The homemade frosting is made on the stove top and is, as far as I am aware, only visible on the cake. There are a few things you can do to fix bought German chocolate cake icing. The best way to avoid a curdled batter is to let all of your ingredients come to room temperature first. I love your recipe the best. This is the authentic recipe from the back of the Bakers chocolate baking bar wrapper from years ago. We store leftover icing in the refrigerator all the time. Doubled the frosting and they turned out just right. Its too much batter for a 9 x 13 cake. 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Is to follow the recipe just right pecans, and vanilla is much easier than but...